Manager Spotlight: Chris Ostermann, a Sous Chef with a Passion for Food and Creativity
In the kitchen at the San Vicente Resort, culinary inspiration is always simmering, thanks to the creativity and dedication of the resort’s talented Sous Chef, Chris Ostermann. Passionate about food, learning, and the art of inventive cuisine, he brings both skill and enthusiasm to the heart of the San Diego Country Estates dining experience.
Chris Ostermann became the kitchen manager on February 28, 2022, and was promoted to sous chef on December 12, 2022. In this position, he oversees the kitchen staff. With a deep appreciation for flavors and fresh ingredients, he thrives on exploring new techniques and creating dishes that delight both residents and guests.
Ostermann lives near the San Diego Country Estates and loves the community. His background working at Up the Hill Grill for four years and Marinade on Main for six years gives him extensive experience that he brings to the table.
Ostermann offers the best quality food to patrons and a wonderful dining experience. He thrives on bringing the team together and providing a great atmosphere for employees to work in. He is passionate about food and being a good person, and has been told his personality is like a Labrador and makes a positive impact on everyone who crosses his path. He tends to bring out the positive in every situation, making his employees feel valued. Their treatment and experience are seen by other coworkers and guests at the resort.
“Being a chef is part of my identity,” says Ostermann. He added that once a chef is good at their job, applying for jobs isn’t necessary; one will find you. And that is what happened to him. The previous general manager, Darren Shaw, approached him and offered him a chef position at the resort.
Ostermann is inspired and fascinated by the science of the industry. “I am a real big nerd when it comes to food,” he says. He is always on Google researching the industry and is fascinated by how it all works together. “Food is made of molecules, and everything you eat is made of proteins, fats, carbohydrates, and vitamins. Cooking changes the structure and behavior of these molecules, and it affects taste, texture, and appearance.”
The one thing that attracted him to working in this community was the opportunity to work with Chef Ben Petersen. “He is my mentor and has taught me everything about cooking,” says Ostermann. In fact, he temporarily worked at the Resort under Petersen when he was in his 20s. When Ostermann was in his 20s, he briefly worked for Petersen at the San Vicente Resort. Petersen instilled in him a strong work ethic and has shown him things he never knew he could do with food, and Ostermann is helping Petersen build his team.
His leadership style is unlike that of the stereotypical chef. Ostermann tells his employees that he works for them, which can be both a positive and a drawback at times. He needs to put the business first, and he is a people person, so he naturally gravitates to making his team feel valued and feel good about working at the restaurant. He is also a bridge between the cooks and the servers. He makes sure everything looks good in the kitchen and is ready for the servers and runners to take to the tables.
“The Smashburger is my go-to,” says Ostermann. “It’s amazing.” And as far as his favorite dish to make at work, there is nothing on the menu that he doesn’t like to cook. As a child, Ostermann would make food for his sister, who is three years younger than he is. He would make her eggs and anything else he could put on the stove. He would also help make family meals from time to time.
He is a talented photographer and has taken many of the food photos displayed on the TV in the San Vicente Resort lobby. He pays close attention to the presentation of the dish and how it all comes together. “People eat with their eyes first,” he says. “And then their mouths after.” He also pays close attention to detail and presentation at the Resort’s buffet events, such as Mother’s Day or Easter brunch. The omelets are presented a certain way, and desserts are placed on the table very thoughtfully, giving guests a full experience. He adds that if the food doesn’t look good, people are not likely to try it. His dishes need to look a certain way, and the resort has high standards for how food looks and tastes.
He enjoys the people-gathering aspect of his job and how cooking brings family and community together. One of the most meaningful things to him is when a patron says that one of the dishes they just had was the best ever. He gave an example of a gentleman who found Ostermann at the resort and told him the steak he had been served was the best he had ever had in his life. The compliment goes a long way for Ostermann, and he realizes that all of his efforts to craft these dishes really pay off and make a difference to those who choose to eat at the restaurant.
To Ostermann, it’s more than a job and a paycheck. “If I won the lotto, I would still work in a kitchen,” he says. “Don’t do it if you don’t love it.” There are times when he starts at 4 am and works until 7 or 8 pm. “You’ve got to get the job done.”
When he isn’t in the kitchen at work, he likes to relax in a hammock at home and is a gamer. He can be found picking up pizza to enjoy at home with his wife after a long day. “When you cook for a living,” he says. “You tend not to cook at home.”
Join us in celebrating Chris Ostermann, a true example of skill, care, and dedication in action.
